Sparkling With Lemon 16 Oz Recipe

Prepare glass and ingredients

Choose a 16 oz serving glass (highball or Collins). Chill the glass ahead if desired. Measure and chill the sparkling water. Juice fresh lemons until you have 1.5 fl oz (about 1 medium lemon). If using simple syrup, have it at room temperature or chilled.

Muddle aromatics

Place the fresh mint leaves (6 leaves) and 2 lemon slices in the bottom of a shaker or the serving glass. Add the pinch of sea salt if using and the 0.25 tsp lemon zest. Gently muddle 6–8 times—press just enough to release oils and aroma without tearing the mint into bits.

Combine sour and sweet

Add the 1.5 fl oz fresh lemon juice and 0.75 fl oz simple syrup (or honey syrup) to the muddled mixture. Stir briefly to combine. Taste for balance — it should be bright and slightly sweet. Adjust with up to 0.25 fl oz more syrup if you prefer sweeter.

Add ice and sparkling water

Fill the 16 oz glass about two-thirds full with ice cubes (approximately 1 cup). Strain the lemon-mint syrup mixture over the ice to remove large mint pieces and lemon pulp if desired. Slowly pour 16 fl oz chilled sparkling water into the glass (if you prefer a slightly less fizzy drink, pour half, stir, then top). Stir gently just 2–3 times with a bar spoon to incorporate without losing too much carbonation.

Garnish and finish

Float 1 lemon slice on top, add a lemon twist or grated peel for aroma, and tuck a small sprig of mint against the glass. Optionally, rim the glass lightly with more lemon and a tiny sprinkle of superfine sugar for visual effect. Serve immediately while sparkling.

Optional variations

For a sweeter, non-citrus variation, replace up to half the lemon juice with freshly squeezed lime. For an herbal twist, swap mint for basil. To make it a mocktail punch for multiple servings, scale ingredients proportionally and combine in a chilled pitcher, adding sparkling water just before serving to preserve fizz.